SO EASY! Homemade Cottage Cheese - 1940's Searchlight Recipe
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- Опубліковано 1 жов 2024
- Guys I made cheese by myself!! And it TASTES GOOD! I have been wanting to get into cheese making but ya know... time is just something I don't have a lot of lately. So when I came across this recipes I figured it sounded pretty simple and why not?
AND HOLY COW. I figured cottage cheese might be a good jumping off point since it doesn't have to be cured or aged, and can be eaten on the spot.
I'm so excited about this. Also, I'm pretty excited to be back after a ridiculously long unplanned hiatus. Thanks for sticking with me - it was lovely to chat with you guys in the comments while we were dealing with all the things.
Here's the recipe! (don't forget you can always send me over an idea!)
archive.org/de...
Getting into cheese making & going to give your recipe a try. Thank you! Also, what is the name of the old recipe book you are using?
I'm using the 1942 version of the Searchlight Recipe Book. I stuck the link to the recipe in the description 🙂 I'd love to know how you fare!
what do you do with the liquids drained off? I kinda dislike the idea of throwing it away
Me too...if you have a lot left, you can boil it until white curds happen then ball those up and you have the traditional way of making ricotta...otherwise you can use whey in soups, as milk substitutes in baking, I've known people why use it on thier hair, and can also be used for farm animals. I hate to waste food items. Sorry it took so long to get back to you, sometimes the UA-cam studio app takes a bit to show me comments.
Just as I was thinking that I would try to see if I could find a vegetarian rennet, you said that the one you're using is plant based. What a coincidence. I've not had cottage cheese in years, so looking forward to making a vegan version of it.
Oh I'm glad that might help! I am extremely new to this process also definitely a complete novice in vegan cheese. I have heard both sides of people saying the rennet works with non dairy (but I don't know if they added anything else to it) and also that it completely flops with non dairy products.. But unfortunately I've never done it so I can't really attest to which one is correct lol. I do have a friend who uses tofu, Apple cider vinegar, and lemon juice as a combination for soft vegan cheese making. You might have to google it. Either way Id love to know what you did and how it turned out!!
@@historicalcookingwithcourtney I shall have a google and let you know if I manage to make some
I made a soft "cheese" with milk and vinegar. But I didn't create a cream for it, rather I added herbs and used it as a spread for toast. My local stores don't carry rennet but I'm sure a web search can help me there.
Oh thanks for telling me about the vinegar! I've always wondered how it would turn out. I'm loving your idea of a spread...I'm a big fan of the rondelé and the laughing cow spreadable cheeses but if I can make my own...🤔 you got my wheels turning!
@@historicalcookingwithcourtney you can't taste the vinegar normally, and it was so soft and savory on the toast. I'm sure you'll love it.
I am glad you are back! I was missing your videos. I got into making cheese about 15 years ago. Made cottage cheese, cream cheese and then moved on to hard cheeses. Had a cheese press and the whole shebang. I found it to be time consuming and expensive for the yield. But, that could just be my experience, of course. Also, I had a "modern" book. Has me wondering now what old school cheese making was like. Welcome back!
I was wondering If it would end up being worth your time if you didn't end up having your own cows... I could see it as completely feasible like in the old times when everybody had a dairy cow and copious amounts of milk… but anymore since it's pretty convenient to just go buy some, It's starting to soundlike a time consuming expensive hobby and you really have to be into cheese lol. I think I still would like it just for the sake of knowing the skill and that I do love a good homemade product. But then comparing the modern recipe from the junket packet to the one that I had tried from the forties, perhaps the old way in most cheeses is it nearly as time consuming? I only made a little bit but really the whole process took an hour. I'm assuming perhaps the hard cheeses maybe take longer to process?
@@historicalcookingwithcourtney If you had some cows, it would be great - yes. The soft cheeses weren't that time consuming but the hard cheeses were. I can't remember what kind of hard cheese I made but I had to wax it to seal it for aging. Ugh. It just wasn't my cup of tea. Or slice of cheese, I guess! 😄
It does seem like a process...which is probably why people just did it for a living lol
@@historicalcookingwithcourtney 😄 You're right!